2 peaches, halved and the pit removed
2 Tablespoons brown sugar
1 Tablespoon softened butter
1/4 teaspoon cinnamon
1 sheet puff pastry, defrosted
1/4 cup heavy cream
2 teaspoon sugar
1/8 teaspoon cinnamon
Fork together brown sugar, butter and 1/4 teaspoon cinnamon
Fill the hole where the pit was with the brown sugar mixture.
Cut the puff pastry sheet into two squares, leaving a little bit of dough left over to make leaf garnishes.
Wrap each peach in a puff pastry square, making sure there are no holes.
Cut four leaves from the left over dough. Cut shallow lines into each piece, so it resembles a leaf.
Brush each dumpling with heavy cream. Mix together 2 teaspoons of white sugar and 1/8 teaspoon cinnamon, and sprinkle over the top of each dumpling.
Bake at 400* for 40 minutes, or until the dough is cooked through.
Cool for 10 minutes, and serve with ice cream.